Photo by: AlwaysButter.com
This is what you do with that value pack :)
1 whole free-range or corn fed chicken, broken down into 8 pieces(or 8 of your favorite chicken pieces, skin on and bone- in preferable)2 tbsp soy sauce1 tbsp light brown sugar2 tbsp red wine vinegar3 tbsp olive oil4 shallots, chopped2 cloves of garlic, mincedHandful of fresh parsleySalt and Pepper
1. Preheat oven to 425 (220)2. In a large baking dish, combine marinade and toss with chicken. Season well.3. Place chicken pieces skin side up and roast for 30 minutes until it begins to brown. Remove and baste with marinade. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.4. Garnish with lots of fresh parsley
submitted by AlwaysButter - much more here!
Homemade is better!
The sauce... the sauce!!
i used boneless, skinless chicken breasts. next time i will double or triple the marinade. i didn't have red wine so used white. i cut up vidalia onions and spread on top of the chicken then popped it in the oven. this was delish!!
i had no problem. :)
to print: right click on the recipe. then click print.
this would not print for me either!
i hit friendly print button 22 times over a period of a few minutes it would never print.
i made this for my husband and 1of my adult sons. they loved it. i tripled the marinade ingredients and i did let the chicken marinate a few minutes in it prior to cooking, but then it also cooked the entire time in the marinade as well.
loving this recipe but don't quite get it...do i marinade only or cook with marinade for 30 min.
do you "marinate" the chicken for a period of time before roasting? i'm assuming the chicken is roasted in the marinade per instructions - am i correct?
please explain how this marinade works
so is that what you do with the marinate is cook it with please explain better thank.
glad that was explained. was confused about marinade.going to try tonight.
i made this tonight for dinner. used half cup of ingredients. it was very good after using half of a cup.
i think the instruction should be added, to be clear, that the chicken is to be roasted in the marinade, skin side up.
This was delicious! I felt it needed more marinade so doubled the soy sauce, brown sugar, vinegar and added a 3rd garlic clove. did NOT double oil or shallots. Very good!
since I am a beef lover not crazy about chicken this was amazing i used dried onions and parsley so cannot wait to do again with shallots fresh has made it into my must make pile
My husband and I loved this! We even ate left-overs....licking our fingers! tripled the marinade amount, except did not increase oil. Added in a little honey with brown sugar.
Would this taste good if I substituted Balsamic vinegar for the Red Wine Vinegar?
Am I marinating the chicken or baking it in marinade?
It needs more marinade for basting. I cooked it at least 30 minutes longer, moving to top rack last 10 brown up. Next time I'll double the and also marinate before baking. Add browning.
I am a little confused on the marinade - do marinate chicken for while before cooking?, and cook in marinade? Thanks
I used six skinless, boneless thighs which marinated 6 hours in refrigerator before cooking and they were tasty tender moist. Will save this recipe for future meals.
I like all the chicken comments.
No one suggested a mess of nice, thick boneless pork chops!
A side rice and some stir fry veggies.
Voila! A whole other meal ;)
The marinade tasted good but felt it needed something.. I added some bar-b-que sauce. MMM. It is in the oven now..
I changed the recipe completely because didn't have what it called for or just thought my version sounded better, and then posted a review anyway.
I made it last weekend for the hunters and they said was best chicken had tasted. doubled recipe cooked in marinade but saved some to rub on half way through cooking time M Good!!!!!
Made this for dinner using boneless skinless breasts, tripling the sauce and marinated six hours. I made fresh to bake in, recipe again adding an extra Tbs brown sugar. My husband said it was best chicken dish he has had!
Wow.....four shallots......do you mean scallion/green onions??
I made this, but found the chicken a bit bland. would definitely marinade for at least few hours. The is awesome!
try puting chicken in an alumnin pan and cooking on a treager smoker for the same time. yummmmmmmy
So does it teast better if you double the ingredients
I would serve it in a bed of thinoy cut cabbage. That way the cabbage can be ate also with marinade as dressing on it! Also, we use wayyyy more garlic, low salt sodium, & splenda brown sugar mix.
I don't print anymore. copy and then send an e-mail to myself. Then open the mail go back 'new mail'. it goes into my 'old mail' that is where all recipes are ;)
I marinated the chicken overnight.I also cooked with all mix at once.It taste awesome,and im picky!
I marinated for several hours and then grilled....delicious